Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage-Reference-Cited by-同舟云学术

Comparative Quality Loss in Wild and Cultured Rainbow Trout (Oncorhynchus mykiss) during Chilling Storage

Published:2013 Issue:3 Volume:19 Page:445-454
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

OZOGUL Fatih,YAVUZER Emre,OZOGUL Yesim,KULEY Esmeray

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference53 articles.

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3. AOAC. 1998b. Official method 938.08. Ash of seafood. Fish and other marine products In: Hungerford JM, chapter editor; Cunniff P, editor. Official methods of analysis of AOAC International. chapter 35, Gaithersburg, Maryland, p. 6.

4. AOAS. (1994). Official Methods and Recommended Practices of the American Oil Chemists’ Society, the American Oil Chemists’ Society, Champaign, IL.

5. Ackman, R.G. (1989). Seafood lipids and fatty acids. Food Rev. Int., 6, 617-646.

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